Return to Content

Fried Chicken - Second Prize 1998

Fried Chicken – Second Prize 1998
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 whole chicken breasts, skinned, boned, and halved
  • 4 pieces Monterey Jack cheese, in large cubes
  • 4 sprigs fresh sage, or 1/2 teaspoon dried sage
  • 2 eggs
  • 1 tablespoon Parmesan cheese
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon minced fresh parsley
  • 1 cup flour
  • 1/4 cup butter, melted


Cut a deep pocket in each half of chicken breast, being careful not to cut all the way through. In each pocket place cheese pieces and a sprig of sage, or 1/8 teaspoon dried sage. Cover and chill 2 hours or longer. Combine eggs, Parmesan cheese, salt, pepper, and parsley in large bowl and beat thoroughly. Roll chilled chicken pieces in flour, then dip in egg mixture; repeat twice. Heat butter in heavy skillet and saute breasts until crisp, then bake in oven 10 to 15 minutes at 375 degrees F to cook breasts through, melt cheese, and brown coating.

Additional Notes:

Submitted by Mrs. Charles L. Hunter, Warwick, RI
Updated Friday, August 25th, 2006

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111